Wild
Boar is a versatile meat. We have a large number of varied recipes,
such as these shown here. Click on the links on the left to view recipe.
Please get in touch if you want further recipe
suggestions or if you would like to contribute a particularly good recipe.

Take a large flameproof casserole and heat the oil in it. Then, with the heat at medium, brown the sausages all over, taking care not to split the skins by turning too soon.

Next, using a slotted spoon, transfer them to a plate while you brown the diced pancetta along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them - just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and simmer gently for 30 minutes.

After that, add the mushrooms, stirring them well in, then leave everything to cook gently for a further 20 minutes – this time without the lid so that the liquid reduces slightly. To finish off remove the sausages and vegetables to a warmed serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole. Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the pan, whisk in the redcurrant jelly and serve.

Fry the sausages in the olive oil for about 5 minutes until browned, add the Marsala or red wine and continue to cook for about 10 minutes until cooked through.
Serve with creamed potatoes and a robust red wine.